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Thanks for the help. Cheers!

Last night I had my lager chilled to 50F so I pitched my yeast (2 pkgs. of 34/70, rehydrated and at the same temp as the wort) and oxygenated. I use the red tanks and a sintered stone, normally 2 x 30 second applications for an ale. For this lager I pitched more yeast and the wort is colder...

Cheers! K

I didn't put a hose clamp on the serving line connected to my picnic tap. The keg was at 13psi in my fridge and the tap blew off the end of the serving line, quickly dispensing 3.5 gallons of a wonderful lager all over the fridge and onto the basement floor. Big mess, bigger DOH!!! Cheers! K

A really sad day is when your 2/3 full keg decides to leave on it's own all over your basement floor. Oh my lovely lager, I hardly knew ye! ;-) Cheers! K

Exactly why I switched to a copper manifold. I had a 1" braid in a circle (see Palmer's book) and the dang thing would always work it's way up into the mash when I stirred. After it was up in the mash there was no way to get it back down, with the exception of plunging my arm into 150F water...

Thanks for the reply. I used Beer Alchemy for my calculations and using 65% efficiency it calculated 1.050 for 6 gallons after the boil. I like to have 6 remaining so I can transfer 5.5 to the carboy. I ended up with 5.5 after the boil and transferred 5 to the carboy and topped up to 5.5. BA...

I brewed a cream ale yesterday afternoon. The recipe: 5 lbs 2-row 5 lbs pilsner 1 lb flaked corn 12 oz. corn sugar (added to boil) Mashed for 60 minutes at 152F Batch sparge to collect 7.5 gallons wort for a 90 minute boil. 1.5 oz Crystal 3.5 for 60 minutes Here's the problem: my...

Revvy's not being a d!ck. It's just that this question has been asked hundreds of times. There are hundreds of threads dealing with it - it's been done to death. We appreciate that you are new and are learning - we were all there once. And when I was a newbie one of the best pieces of advice...

Exactly.

No 25 cent clamp - that was the problem. I didn't think I needed a clamp because I never used one in the past. My stupid mistake. Lesson learned. Cheers! K

Years ago, before my brewing hiatus, I had a corny keg system with 4 kegs and 4 cobra taps with 3/16" serving line. There was no clamp around the cobra taps because it was such a tight fit and I never had a problem. You can see where this is going. Fast forward to yesterday. I have one keg in...

I had an Alt and an amber lager conditioning in my fridge at 34F a few weeks back. Both were not clearing at all, despite being at that temp for about 4 weeks. I prepared some Knox gelatin by mixing in the powder and heating to 165F. I let the mixture cool for about half an hour then poured...

I had a Miller Light draft in a Friday's restaurant in Davenport, Florida. It was my birthday and they had a 2 for 1 draft sale so my Dad bought one for each of us. I can drink pretty much any beer but this was HORRIBLE. K

Thanks. I may try the gelatin if ti doesn't clear, or start to, in the next week. One question - if I use the gelatin will there be enough residual yeast in the beer to bottle condition? Thanks. K

I've got 2 brews in the lagering fridge right now at 36F. One is an Alt fermented with WLP036 and the other an amber lager fermented with S-23. They've both been lagering since January 23 and are not clearing as I expected they would. In the past I've seen that definite line in the beer that...

I'd try this too but I need more than a 2 minute workout. ;-) Cheers! K

I'll chime in too. My kids love to help out until it gets "stinky" - right after the hops go in. They just want to spend time with me doing something I enjoy. My kids are 9,7 and 7 and as far as I'm concerned the day will come all too soon when they won't want to hang with me at all so I...

I see you're in Windsor - I'm in Essex. I get my supplies from Adventures in Homebrewing in Taylor, Michigan - www.homebrewing.org. Great selection, great prices and a very knowledgeable staff. They're located just off Telegraph and I94, a very short trip from Windsor. Takes me about 45...

I just did my first lager with S-23. Went from 1.062 to 1.018 in about 6 days at 50F. I planned to d-rest it that day but something came up. The next day it was at 1.015 and I started the d-rest at 62F or so. Tonight it's into the fridge for a few weeks lagering. I was surprised at how fast...